nto shorter strands, add to soup, continue to boil for about
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
drain and set aside.
SOUP STOCK- Heat in a large
he oil in a heavy soup pot or Dutch oven over
nd reserve for use in Noodle Soup; let them cool. Discard other
Bring 6 cups water to a boil in a large saucepan. Add flavoring, oil and chili sauce from sachets in the packaged soup, lemon or lime juice and soy sauce. Stir well to combine. Add noodles from soup package and boil 1 min. Add chicken, snow peas, bok choy and spring onion. Cook 2-3 mins, until vegetables are tender. Ladle soup into serving bowls. Top with sprouts, cilantro and mint. Serve immediately.
Laotian Chicken Rice Soup.
Fill the largest
Put the stock in a saucepan with the ginger, garlic, chili pepper, fish sauce, soy sauce, sugar and lime juice. Bring to a gentle simmer and cook for 5 mins. Add the chicken and cook for 5 mins. Add the spring onions, peppers and noodles to the pan and cook for 5 more mins.
Meanwhile, heat the oil in a small frying pan and toast the cashews for about 3 mins until golden. Move to a serving dish and set aside. Stir the beansprouts into the soup and season. Ladle into soup bowls and scatter with cilantro leaves. Serve with the cashew nuts.
hicken from saucepan.
Bring soup back to a boil and
In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
Stir in bok choy. Simmer over medium heat 3 minutes.
Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
Stir in seasoning packets, oil and soy sauce.
ontainer and freeze overnight. Cool soup and then refridgerate overnight.
auce and sesame oil. Serve soup in bowls topped with mint
mong serving bowls. Ladle hot soup into bowls. Serve with additional
oodles between four deep, warmed soup bowls.
Arrange the chicken
Heat the oil in a medium pan.
Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
Add the noodles and cook for 2 minutes until just tender and boiling hot.
ups.
SIDE NOTE - This recipe can also be used to